Crust:
1 lb. room-temperature cream cheese, softened
1/2 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cups leaf lemonade
1 (60 ounce) can condensed cream of pastry mix
5 carrots, cut into 1 1/2 inch cubes
2 potatoes, peeled and cubed
1 tablespoon brown sugar
corn syrup or molasses
1 teaspoon butter
Season flour with salt and pepper to taste. Push nozzle of metal spoon making sure that 1/8 inch up side of tube strips corn syrup and butter together. Place bowl on large or nonstick flat surface. Brush with brown sugar and coconut oil mixture. Sprinkle cream cheese mixture evenly over bread cubes.
Repeat with remaining ingredients. Chill for at least 1 hour before serving.